Author Archives: Parker

Nutella Stuffed Chocolate Chip Cookies with Sea Salt

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nutella insideI mean, seriously?  Nutella stuffed inside the best chocolate chip cookie recipe in the world AND then sprinkled with sea salt?? FUHGEDDABOUTIT.

These are the cookies I asked cookbook author and culinary God, Mark Bittman, to taste yesterday, calling them a “marriage of Parker/Bittman recipes…”  I went there.  JP said, “Uh, babe, that’s a little self-indulgent.” Maybe, but these cookies are meant to be (self) indulgent, as in INDULGE YOURSELF.  You won’t regret it.  Mark created the basic recipe and I added the Nutella and salt part.  The key is freezing spoonfuls of Nutella before stuffing them inside the cookie batter, then sprinkling some sea salt (or Kosher salt is fine, too) on the top of the cookies when they’re just out of the oven.  Pretty much perfection.  All you need is a tall glass of icy milk.

Nutella

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Nutella Stuffed Chocolate Chip Cookies with Sea Salt

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Ingredients

  • 2 sticks unslated butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 cups all purpose flour
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 cups semi sweet chocolate chips
  • Nutella
  • kosher or sea salt to sprinkle on top of cookies

Instructions

  1. Scoop out teaspoons of Nutella onto wax paper and freeze until solid.
  2. Heat oven to 375. Use an electric mixer to cream butter and sugars. Add the eggs one at a time and beat until well blended.
  3. Mix the flour, baking soda and salt together in a bowl. Add dry ingredients to the dough, beat for a moment and add chocolate chips.
  4. Drop tablespoon size mounds of dough on ungreased baking sheet. Add the frozen Nutella spoonfuls into the middle of the mounds of cookie dough, adding more dough if necessary to cover up the Nutella chunk.
  5. Bake for 10 minutes or until lightly browned. Cool for about 2 minutes on baking sheet before transferring to a rack to finish cooling.
  6. Store in a tightly covered container.
https://whatsonparkersplate.flywheelsites.com/2014/11/nutella-stuffed-chocolate-chip-cookies-with-sea-salt/

Mark Bittman’s Broken Wonton Soup

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Mark BittmanOK, so, I was seriously awestruck meeting Mark Bittman.  He’s my favorite New York Times columnist and an award winning cookbook author!  His cookbook, “How to Cook Everything,” is my Go-To in the kitchen– I call it my Bible.  Well, Mark came on my show to talk about his newest cookbook, “How to Cook Everything Fast” and demo a recipe.  OMG!

Mark whipped up what he calls, “Broken Wonton Soup”– and what makes it so FAST, is that you don’t have to wrap the wontons at all– you make the broth and just drop the wontons into the soup.  You don’t even need to roll the pork balls, just pinch off some small pieces and drop them into the pot!  BAM.  Fast and easy.  AND, it’s Mark Bittman, y’all.  OMG.  If you click the video link below, you’ll notice I also made his cookies and “Parker-ized” them a bit— it’s the perfect marriage of a Parker and Bittman recipe– I think he seemed to agree!

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Mark Bittman’s Broken Wonton Soup

Ingredients

  • 8 cups chicken or vegetable stock
  • 4 ounces shiitake mushrooms
  • 2 garlic cloves
  • 4 scallions
  • 1/2 inch fresh ginger (or 1 tsp fresh ginger from Gourmet Garden's Tube)
  • 1 pound ground pork
  • 1 egg
  • 1 Tb soy sauce plus more for serving
  • 2 tsp sesame oil plus more for serving
  • 1/4 tsp Chinese 5 Spice powder
  • salt
  • 24 wonton skins

Instructions

  1. Put 8 cups stock in large pot over medium heat
  2. Twist off mushroom stems and discard. Thinly slice caps and add them to the pot.
  3. Peel and mince 2 garlic cloves and 1/2 inch ginger.
  4. Trim and chop the scallions-- separate the white and green parts.
  5. Combine the ground pork, egg, soy sauce, sesame oil, 5 spice powder, ginger, white parts of the scallion and a sprinkle of salt in a medium bowl. Mix gently with a rubber spatula or your hands until just combined.
  6. When the stock boils, adjust heat so it bubbles steadily.
  7. Pinch of and shape a walnut-sized piece of the pork mixture; drop it in the stock. Repeat until all the mixture is used.
  8. Cook, adjusting the heat so bubbles are steady but not vigorous, until meatballs firm up a bit, 1-2 minutes.
  9. Separate 24 wonton skins (refrigerate what remains for another use). Drop them into the pot, stirring carefully after every few to prevent them from sticking together. Cook until meatballs are cooked through and the wonton skins are just tender, another minute or two.
https://whatsonparkersplate.flywheelsites.com/2014/11/mark-bittmans-broken-wonton-soup/

Pumpkin Martini

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martiniI love everything pumpkin…including cocktails.  Haaaaaay!  In fact, I was anxiously awaiting going on set to do my live shot at The Weather Channel this morning, and I ended up gulping down, er tasting my martini– well, cuz a girl can’t serve something she hasn’t sampled, right???  It was a hit, and it’s not overpoweringly sweet…it is strong though, y’all, so be warned!  Settled my nerves down right away, LOL!

onset

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Pumpkin Martini

Ingredients

  • 1 shot vanilla vodka
  • 1 shot Baileys
  • 1 shot pumpkin spice liquor
  • heavy whipping cream
  • cinnamon and cloves

Instructions

  1. Combine vodka, baileys and pumpkin spice liquor over ice. Strain ice and serve cold in a martini glass. Pour in heavy cream to fill entire glass. Top with a pinch of cinnamon and cloves.
https://whatsonparkersplate.flywheelsites.com/2014/10/pumpkin-martini/

Pumpkin Mousse

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pumpkinmousseOK, so how cute does the mousse look stuffed into that little punkin’??  This recipe is soooo super easy.  I modified it a bit from a Dave Lieberman recipe— the key is whipping the cream right before you serve it so it stays fluffy and light!  If you’re using mousse cups, you can put a little ginger snap in the mousse for added “pretty” and “yummy” effect!

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Pumpkin Mousse

Ingredients

  • 1 can pumpkin
  • 3 cups heavy cream
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 Tb vanilla
  • 2 Tb pumpkin spice liquor

Instructions

  1. Combine 1 cup cream, sugar, cinnamon, nutmeg, cloves and pumpkin in a small saucepan and bring to a simmer for 5 minutes. Bring to room temperature.
  2. Whip 2 cups cream into soft peaks with vanilla and fold into pumpkin mixture. Serve with ginger snaps as a garnish.
https://whatsonparkersplate.flywheelsites.com/2014/10/pumpkin-mousse/

Pumpkin Bread with Pecan and Ginger Snap Crust

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pumpkinbreadThis is a recipe from my Grandma Ronnie’s cookbook.  Her sister, whom we called, Aunt Marj, was a phenomenal bread baker.  I modified her recipe slightly by adding the pecan and ginger snap crust— OMG.  Pumpkin Heaven.  Slather a little salted butter on that hot bread—- LIGHTS OUT.  I made it for my segment on The Weather Channel this morning and the crew completely devoured it!  Sign of a successful recipe if all you have are crumbs to clean up!

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Pumpkin Bread with Pecan and Ginger Snap Crust

Ingredients

    For the bread
  • 2/3 cup butter softened
  • 2 2/3 cup sugar
  • 4 eggs
  • 1 (15oz) can pumpkin
  • 2/3 cup water
  • 3 1/2 cup flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
    • For the crust
  • 1 stick butter
  • 1/2 cup chopped pecans
  • 1/2 cup ginger snap cookies pulsed in the food processor
  • 2 Tb brown sugar
  • 1/2 tsp cayenne

Instructions

  1. Preheat oven to 350. Grease 2 (9x5x3 inch) loaf pans.
  2. In a standing mixer, cream butter, sugar, eggs, pumpkin and water.
  3. Sift and blend into wet mixture: flour, baking soda, baking powder, slat, cinnamon, cloves, nutmeg and ginger.
    4. For the crust: Melt stick of butter in sauce pan and combine pecans, ginger snaps, brown sugar and cayenne. Set aside.
  4. Pour into pans and bake for 30 minutes. Take out of oven and scoop crust ingredients onto top of each loaf. Continue baking for another 30-35 minutes until a toothpick comes out clean.
https://whatsonparkersplate.flywheelsites.com/2014/10/pumpkin-bread-with-pecan-and-ginger-snap-crust/

 

 

 

No Bake Cheesecake

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This is the first dessert I learned how to make!  It’s still my go-to recipe for dessert-on-the-quick and it never disappoints.  Literally, just 4 ingredients:  Cool Whip, cream cheese, sugar and vanilla, whipped and scooped into a ready-made pie crust.  I’m partial to Oreo crusts, but you can do shortbread, graham cracker, whatever your little heart desires.

I love topping fresh fruit on it and drizzling a little Grand Marnier on top, but you can do hot fudge, caramel, sprinkles, or again…whatever your little heart desires.  Also, try changing up the vanilla extract for another flavor– use lemon and add in some lemon zest…or almond extract….or coconut and sprinkle some coconut shreds on top.  It’s a great base for any flavor profile you’re craving!

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No Bake Cheesecake

Ingredients

  • 1 block of full fat cream cheese
  • 1 regular tub of Cool Whip
  • 1/4 cup sugar
  • 1 Tb vanilla extract (or you can use almond or whatever flavor you like)
  • 1 pre-made crust (Oreo, Graham cracker, Shortbread)

Instructions

  1. Mix cream cheese, cool whip, sugar and vanilla together in a standing mixer until smooth.
  2. Scoop into a crust of your choice and put in freezer.
  3. Pull out of the freezer 30 minutes before serving to let it get a little soft. Top with your favorite berries, chocolate or caramel.
https://whatsonparkersplate.flywheelsites.com/2014/10/no-bake-cheesecake/

Grandma Ronnie’s Popovers

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popover
In honor of “National Yorkshire Pudding Day,” I thought it would be the perfect time to share my grandmother’s signature recipe.  “Ronnie,” as she was lovingly called by our family, was the original culinary goddess…her roasts were legendary, and so were the popovers (or Yorkshire Pudding) that she made with them.  The key is adding some of the drippings from the roast to the batter– and then baking them until they are golden and popping out of the pan!  Remember to turn the temperature down after the first 25 minutes and then continue baking for another 15 minutes.  I have forgotten that little step before and then realized my popovers had deflated and wilted!  When they are baked to perfection, they stay “popped” in the pan after you take them out of the oven.

popovers

These golden gems are stand alone delicious, but the real food heaven happens when you drench them in gravy, in between bites of tender roast beef.  Just thinking about that decadent meal,  I am totally transported back to Ronnie’s kitchen in Connecticut, the rich smells wafting through the grand rooms of my grandparent’s house.  I used to lie on the kitchen couch (yes, she actually had a COUCH in her kitchen!) and watch her deftly wielding multiple pressure cookers while putting the finishing touches on her apple pie.  Ronnie LOVED to cook for a crowd (sound like someone else you know??)   I miss her every single day.  I just wish she had lived to see me turn into a great cook–  her passion for all things delicious continues to inspire my own culinary dreams.  I hope this recipe will inspire you!

In Ronnie's kitchen

In Ronnie’s kitchen

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Grandma Ronnie’s Popovers

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Ingredients

  • 4 eggs
  • 2 cups milk
  • 2 cups flour
  • 1 tsp salt
  • drippings from roast turkey/beef

Instructions

  1. Heat oven to 450. Grease 12 deep popover cups or 15 medium muffin cups. With hand beater, beat eggs slightly, add mil, flour and salt and beat until just smooth.
  2. Add a tablespoon of drippings to each cup.
  3. Fill popover cups 1/2 full, muffin cups 3/4 full. Bake for 25 minutes.
  4. Lower oven temperature to 350 and bake for 15-20 minutes longer until deep golden brown. Immediately remove from pan and serve hot.
https://whatsonparkersplate.flywheelsites.com/2014/10/grandma-ronnies-popovers/

Peanut Butter Curry Dip for Veggies

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veggie dipBy now, you guys know that I’m kinduvasnob in the kitchen.  As in, there’s a little bit of groan when I have to feature “somebody else’s recipe.”  But, I am in awe of another blonde culinary goddess in the kitchen….my new friend and kitchen partner, Sherry Coleman Collins.

sherry

Sherry is a registered dietician with the National Peanut Board, super Mom to an adorable 14 month old, and she joined me in the Atlanta Plugged in Kitchen to whip up some imaginative peanut butter dishes.  You’ll never go ranch again once you taste this dip….it’s the shiznittabam, just sayin’.  Stay tuned for more of Sherry’s showstopper recipes next week– and videos too!

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Peanut Butter Curry Dip for Veggies

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Ingredients

  • 1 cup plain Greek yogurt
  • 1 cup creamy peanut butter
  • 2 tsp fresh grated ginger
  • 3 tsp curry powder
  • ½ tsp salt

Instructions

  1. Mix all ingredients and chill 1 hour or more to allow flavors to marry.
  2. Serve with fresh vegetable crudité.
https://whatsonparkersplate.flywheelsites.com/2014/10/peanut-butter-curry-dip-for-veggies/

 

 

Seared Duck Breast, Roasted Fall Root Vegetables, Herb Raspberry Vinaigrette

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duck salad

I had a chance to cook up some “duck delish” with Chef Michael Deihl, to promote the Cheer for Children Gala next weekend.  Duck can be super intimidating, but cooked the right way (always medium rare, y’all!) it is the perfect protein.  Chef D combined it with root veggies and a yummy raspberry vinaigrette— scrumptious!  And it’s all for such a great cause.  For more info on the event, you can check out the site here.

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Seared Duck Breast, Roasted Fall Root Vegetables, Herb Raspberry Vinaigrette

Ingredients

  • 5 Duck breasts (remove skin)
  • 4 heads Baby lettuces (washed and patted dry)
  • 3 carrots, peeled and cut diagonally
  • 2 golden beets, peeled and cubed after roasting
  • 3 parsnips, peeled, cut diagonally
  • 2 tomatoes, seeded and diced
  • 1 Tb fresh basil chopped
  • 2 Tb fresh cilantro, chopped
  • 1 jalapeno, sliced
  • 2 cloves garlic, crushed
  • 1 shallot, diced
  • 1 cup raspberries
  • 2 oz raspberry vinegar
  • 1 tsp dijon mustard
  • salt and pepper to taste

Instructions

  1. Remove skin from raw duck breast and render skin to clarify duck fat.
  2. Marinate duck breast in 2 oz olive oil with cilantro, jalapeno and garlic for 2 hours.
  3. Remove duck breast from marinade and sear in rendered duck fat on both sides until browned. Remove to paper towel.
  4. Roast duck breast in 400 degree oven for 5-7 minutes until medium rare. Let rest to room temperature.
  5. Toss carrots, parsnips and golden beets in olive oil and salt and pepper. Place in 375 degree oven for 30 minutes and roast until tender. (Beets will need a total of 1-2 hours to roast, so start earlier).
  6. Mix tomatoes, shallots, dijon, basil, vinegar, olive oil and salt and pepper and let sit for 30 minutes.
  7. Strain tomato mixture and add to raspberries. Puree in a blender or food processor.
  8. Slice duck breast thin, on the bias.
  9. Taste everything and check seasoning.
  10. Arrange lettuce leaves, top with duck breast, add tomato and root vegetable mixture. Drizzle duck breast and lettuce with raspberry vinaigrette.
https://whatsonparkersplate.flywheelsites.com/2014/10/seared-duck-breast-roasted-fall-root-vegetables-herb-raspberry-vinaigrette/

Peanut Butter Halloween Treats

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It’s almost Halloween– but don’t just load up on the sugary candy alone– mix it up with some peanut butter– packing some protein and goodferya stuff into the Halloween treats!  Don Koehler from the Georgia Peanut Commission showed me how to whip up easy, delish morsels in the Atlanta Plugged In Kitchen….my fave?  The no bake Mandarin Orange Peanut Butter Pie.  OMG.

And the prep isn’t scary at all!

Goober-ry Trail Mix

Ingredients:

1 cup roasted peanuts

1 cup peanut butter morsels

1 cup candy corn

1 cup Reese’s Pieces

5oz. bag dried cherries

5 oz. bag dried mixed berries

1 cup golden raisins

Directions:  Mix all ingredients in a mixing bowl.  Put a generous serving in snack size zipper bags.

Mandarin Orange Peanut Butter Pie

Ingredients

¼ cup creamy peanut butter

8 oz. lite cream cheese

¼ cup granulated sugar

8 oz. lite whipped topping

1 graham cracker pie crust

11 oz. can mandarin oranges

2 TBSP granulated sugar

1 TBSP corn starch

Directions: Combine first 4 ingredients together and pour into pie crust.  Refrigerate while you prepare the topping.  Drain oranges saving juice in a small saucepan.  Add sugar and cornstarch and cook on high constantly stirring with a wire whisk until it comes to a boil.  Reduce heat and continue stirring for another 3 minutes as it boils.  Remove from heat and let it cool.  Meanwhile, arrange orange slices on top of pie.  Stir glaze until it thickens and cools and pour over pie.  Refrigerate pie for at least 3 hours.  Serve with additional whipped topping if desired.

Halloween Haystacks

Ingredients

½ cup peanut butter morsels

1 cup candy corn

½ cup salted, skinless peanuts

½ cup chow mein noodles

Directions: Microwave together the peanut butter morsels and candy corn for 1 minutes.  Stir.  Microwave for 30 more seconds.  Stir in the peanuts and chow mein noodles.  Drop by spoonfuls onto wax paper and let set.  Store in an airtight container.